If you are a fan of maple, you have to try these easy Maple Cookies. They are a soft-baked maple brown sugar cookie with simple maple icing on top. They make a perfect fall treat for parties, after school snacking, or even a bake sale.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 24
Calories 163kcal
Ingredients
For the Cookies
½ cup butter softened (1 stick)
1 cup brown sugar
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
For the Maple Glaze
1 ½ cups powdered sugar
3 tablespoons maple syrup
1-2 tablespoons milk as needed
Roasted chopped pecans or crumbled cooked bacon for garnish (optional)
Instructions
Making the Maple Cookies
Preheat the oven to 350° F and line two baking sheets with parchment paper.
In a large mixing bowl, add the butter and brown sugar and Beat on medium speed for 2 minutes until fluffy. (you can also use a stand mixer)
½ cup butter, 1 cup brown sugar
Then add the maple syrup, egg, and vanilla extract.
¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract
Blend again until thoroughly mixed in, scraping down the sides of the bowl.
Next, add the flour, baking soda, and cinnamon and blend just until the dry ingredients are barley mixed (careful not to over-mix)
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon ground cinnamon
Using a cookie scoop, scoop out 1 ½ – 2 tablespoons of dough and roll into balls.
Place the dough balls on the prepared baking sheet at least 2 inches apart.
Using the bottom of a glass or cup, press each ball down until ½” thick thick.
Bake for 10-12 minutes. Careful not to over-bake or the cookies won’t be a chewy.
Remove from the oven and allow them to cool completely on the baking sheet.
After the cookies have cooled, mix the ingredients for the maple glaze.
Making the Maple Glaze
In a medium sized mixing bowl, add the powdered sugar, maple syrup, and 1 tablespoon of milk and whisk together.
1 ½ cups powdered sugar, 3 tablespoons maple syrup, 1-2 tablespoons milk
Dip the cookies into the glaze and place them on a wire cooling rack to set completely. (you can also spoon the icing onto the cookies and spread gently)
Top with chopped pecans or crumbled bacon onto the glaze before it sets.
Notes
Store in an airtight container and store them at room temperature for up to 3-4 days. Refrigerate for up to a week.
If you would like a thinner glaze, add in a second tablespoon of milk.
Make sure the butter fully softened.
Use white sugar if preferred but brown sugar creates a richer flavored chewier cookie.
Make sure to measure the flour using the spoon and level method or using a food scale..
Omit the cinnamon or use pumpkin pie spice for more intense flavor, if desired.